Festive No-Bake Gingerbread Cheesecake Cups
These Festive No-Bake Gingerbread Cheesecake Cups are a quick and easy dessert, perfect for the holidays. Layers of crushed gingerbread cookies and a spiced cream cheese filling create a delightful treat that requires no oven.
Equipment
- zip-top bag
- rolling pin or food processor
- large mixing bowl
- electric mixer or whisk
- chilled bowl
- serving cups or jars
Ingredients
Cheesecake Filling
- 8 oz full-fat cream cheese softened at room temperature
- Powdered sugar for sweetness and silky texture
- Cold heavy cream for whipping
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Cookie Base
- 6-8 gingerbread cookies like gingersnaps or homemade gingerbread
Instructions
Preparation
- Crush gingerbread cookies into fine crumbs using a zip-top bag and rolling pin or food processor. Divide half of the crumbs among serving cups or jars.
Cheesecake Filling
- In a large bowl, beat softened cream cheese, powdered sugar, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract until smooth.
- In a separate chilled bowl, whip cold heavy cream on medium-high speed until stiff peaks form, being careful not to overbeat.
- Gently fold the whipped cream into the cream cheese mixture until just combined, retaining airiness.
Assembly and Chilling
- Spoon or pipe the cheesecake filling over the cookie crumbs in the cups, then top with the remaining gingerbread crumbs.
- Refrigerate for at least 30 minutes, or an hour or more for best flavor melding, to firm up before serving.
Notes
For an extra touch, garnish with a dollop of whipped cream and a sprinkle of cinnamon before serving. Ensure all dairy ingredients are well-chilled for optimal whipping results.